1. Heat oven to 325°. Grease 3-quart casserole. Cook and drain tortellini as directed on package. Heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
2. Cook flour and remaining 2 tablespoons oil in same skillet over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
3. Bake uncovered 25 to 35 minutes or until hot in center. During last several minutes of baking, sprinkle with Colby cheese and tortilla chips bake until cheese is melted.
Broken chips at the bottom of the chip bag are perfect for topping off this casserole. You also can place whole chips in a resealable plastic bag and crush them with a rolling pin.
1 SERVING: Calories 485 (Calories from Fat 245) Fat 27g (Saturated 9g) Cholesterol 140mg Sodium 430mg Carbohydrate 21g (Dietary Fiber 2g) Protein 39g * % DAILY VALUE: Vitamin A 40% Vitamin C 54% Calcium 28% Iron 16% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 1 1/2
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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